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This delicious pork tenderloin is ready in a flash

Yield:
4
Prep time:
10
Cook time:
10
Photo of Pan-Fried Pork with Olive Tapenade

Recipe by © 2015 Dairy Farmers of Canada

© 2015 Milk Calendar - February 2015

Equipment

  • Kitchen knives
  • Measuring cups and spoons
  • Large skillet
  • Spatula
  • Plate
  • Whisk
  • Spoon

Ingredients

  • 1 pork tenderloin, sliced into 1-inch (2.5 cm) thick round pieces
  • 1/2 tsp (2 mL) paprika
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) butter, divided
  • 1/4 cup (60 mL) finely diced onion
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 2 tsp (10 mL) all-purpose flour
  • 1 cup (250 mL) Milk
  • 1/3 cup (75 mL) pitted black olives, quartered
  • 1/4 cup (60 mL) sun-dried tomatoes, thinly sliced
  • 1 tbsp (15 mL) capers, drained
  • 1/2 cup (125 mL) finely chopped parsley
  • Salt and pepper

Instructions

  1. Sprinkle both sides of pork with paprika, salt and pepper. 
  2. In a large non-stick skillet, melt 1 tbsp (15 mL) butter over medium-high heat. 
  3. Add pork; cook 2 to 3 min per side until barely pink. 
  4. Remove to a plate; cover to keep warm. 
  5. In the same pan, melt remaining butter over medium heat. 
  6. Add onion, garlic and thyme; cook just until onion is tender, about 2 min. 
  7. Sprinkle with flour; whisk to combine. 
  8. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 2 to 3 min until smooth and thickened. 
  9. Stir in olives, sun-dried tomatoes, capers and parsley. 
  10. Season with salt and pepper. 
  11. Return any juices on plate to sauce; heat through. 
  12. Serve pork with sauce spooned over top.

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